Food is composed of energy, protein, vitamins, and minerals, all of which are essential for cattle at different stages, including beef cattle and dairy cows.
The current trend in meat consumption is that consumers prefer high-quality meat with a higher marbling of fat within the muscle, as it makes the meat tender, juicy, flavorful, and aromatic. If we aim for high-quality carcasses and beef, undoubtedly, the genetic factors are crucial.
During the late rainy season approaching the beginning of winter, a common recurring issue is the outbreak of foot-and-mouth disease.
